Best Dips and Accompaniments

I was always a picky eater as a kid. Those nutrient-dense leafy veggies, Dalsand, would hardly pass my lips. As this became a big source of concern for my mother, she invented a creative method of getting me to eat anything she wanted, and with relative ease. She used to offer me a tangy chutney composed of tomato, garlic, coriander, and green chilies with my meals.

A tablespoon of the chutney could enhance the flavour of any dish. Even if I’m no longer at home, the taste lingers.
Isn’t it amazing how a small difference in flavour can completely transform your dining experience? Dips and accompaniments, in my opinion, are a godsend in disguise for picky eaters or those looking for some palate drama. Every culture and region has its own unique ingredients that are used to create some of the most intriguing side dishes. From classics like tomato sauce, mayonnaise, soy sauce, oyster sauce, mustard sauce, and salsa to newcomers like hummus, baba ganoush, pesto, tzatziki, guacamole, sriracha, pate, and more, there’s a sea of accompaniments to sample, and they go with practically anything!

It’s simple to prepare dips and accompaniments at home. There are no rules, so all you have to do is grab a few items and let your imagination go wild. The key is to experiment with various flavours and textures. India is home to some of the most delectable condiments, with chutneys and achaare among the most popular. Pickle making has become virtually a culinary ritual, with each home having its own secret recipe. While spicy ones made with lemon, mango, and mixed veggies are popular in North India, chiles are popular all over the country.

Meat pickles are popular in the mountainous regions, and as you move south, you’ll come across pachadis, which combine kokum, gunpowder, bananas, tamarind, coconut, curry leaves, gongura leaves, and local chilli varieties to create a mouthwatering variety. While pickling takes some time, it has the advantage of being able to be preserved for a longer period of time.

Dips and chutneys are your best bet if you want to try your hand at producing accompaniments. Fresh ingredients and a unique approach to flavour pairings can help you create something truly special. Keep the following items in mind before you assault your kitchen:

– When making pickles, follow the directions to the letter.

– Choose fresh ingredients whenever possible.

– Experiment with different colours, aromas, textures, and flavours.

– Go all out with the roasting, boiling, mashing, or grinding.

– For a better and smoother texture, whip, blend, and grind thoroughly.

– It’s critical to strike a balance between flavours. If you combine two comparable substances, you’ll end up with an overbearing flavour character.

Pickled meat and pork, anchovies and eggplant dip, as well as nuts and dried fruits, can all be included in your complement. To get you started, we’ve compiled a list of the top recipes from around the world. Here’s how it goes:

1. Tuna Pate

Chef Seema Chandra’s Tuna Pate Recipe

This French dish is made with tuna, cream cheese, tomatoes, and other pals.

2. Gosht Ka Achaar

Chef Niru Gupta’s recipe

Mutton chunks are pickled in a mixture of vinegar, mustard oil, and a variety of spices.

3. Salsa Creole

Anil Pandey’s recipe

This Caribbean side dish is made up of tomatoes, onions, celery, red chilies, pepper, and lime.

4. Hummus

Poonam Gupta’s recipe

This Middle Eastern dip is a perennial favourite that goes well with both appetisers and main courses.

5. Guacamole

Chef Vicky Ratnani’s recipe

Chef Vicky Ratnani presents you the traditional and most popular dip from Mexico.

6. Jhinga Achaar

Niru Gupta’s recipe

Shrimps that have been pickled in malt vinegar and a variety of spices.

7. Baba Ganoush

Chef Niru Gupta’s recipe

Baba Ganoush is a Middle Eastern spread and dip that resembles hummus but is made with eggplant instead of chickpeas.

8. Gongura Pachadi

Chef Niru Gupta’s recipe

Gongura leaves, tamarind, onions, and other spices are used to make this Andhra specialty.

9. Burnt Eggplant Dip

Chef Vicky Ratnani’s recipe

All you need is creamy yoghurt, burned eggplants, olive oil, and a few other ingredients for this one.

10. Pesto Sauce

Sheila Kapoor’s recipe

By sprinkling a little pesto on any bland food, you can instantly transform it. This mouthwatering dip is made with basil, pine nuts, garlic, cheese, and olive oil.

 

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